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Easy Chicken Enchiladas

Warm, cheesy enchiladas filled with tender chicken and zesty sauce, perfect for busy weeknights or festive gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups Cooked chicken shredded or diced
  • 8 pieces Tortillas corn or flour
  • 2 cups Enchilada sauce store-bought or homemade
For the Filling
  • 1 can Black beans substitute with pinto beans if desired
  • 1 medium Onion finely chopped
  • 1 cup Cheese shredded cheddar or Monterey Jack
For Topping (Optional)
  • 1 cup Sour cream or Greek yogurt
  • 1 cup Chopped cilantro or parsley

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Cook the chicken in a skillet over medium heat until fully cooked, about 7-10 minutes. Shred the chicken using two forks.
  3. Mix together the shredded chicken, black beans, and half of the cheese in a large bowl.
  4. Fill each tortilla with a generous scoop of the chicken mixture, roll them up tightly and place seam-side down in a greased baking dish.
  5. Pour your favorite enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
  6. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
Serving
  1. Garnish with fresh cilantro or sliced avocado if desired.

Notes

Use rotisserie chicken for quick prep and flavor. Warm tortillas before filling to prevent breakage.